For the glaze:—2 tbsp. l. oils
—1/8 Art. brown sugar
—1 1/2 Art. l. milk
—3/4 Art. caster sugar
—1 tbsp. l. RomaCooking method:Melt the butter and heat it until it is brown. Remove from heat and pour in the warm milk. Return to fire and heat. Then let cool.When the warm — add the yeast and sugar. Let stand for 8 minutes.Then add the pumpkin, salt, a cup of flour and mix. Enter the rest of the flour and knead for 6 minutes. The dough should be elastic and a little sticky. If it is too wet. little by little, add the flour until you reach the desired consistency.Put the dough in a greased bowl and send in a warm draft-free place (I put in a preheated oven to 50 degrees) to 60-90 minutes. The dough should be doubled.Melt 2 tbsp. l. oil.A cross between the dough for 1-2 minutes and roll it into a rectangle. Grease it with melted butter and sprinkle with herbs. Cut the dough into 6 strips (about 8-9 cm wide). Lay strips on each other and cut pile for another 6 parts. So you get 6 square stopochek 6 sheets each.Take a greased bread pan and place it vertically stack test. Cover with towel and let stand for 30-40 minutes to increase in volume.Preheat oven to 175 degrees and bake the bread about 30-40 minutes. Until golden brown.

For the glaze combine butter, sugar and milk in a saucepan. Bring to a boil. Remove from heat, add rum and powdered sugar. Stir. Pour glaze cooled bread. (If you do not like the icing, I still recommend that you try as it adds raisin bread).